1.5 pounds fresh tomatillos
2 Serrano chilies [add more chilies for more heat]
3 unpeeled garlic cloves
1/2 cup fresh cilantro
1 large onion, chopped
2 teaspoons salt
Remove husks and rinse tomatillos under warm water.
Broil chilies, garlic, and fresh tomatillos 1 to 2 inches from heat, turning once, until tomatillos are softened and slightly charred, about 7 minutes.
Peel garlic and pull off tops of chilies.
Let cool until room temperature, since blending hot items can be dangerous
Purée all ingredients in a blender.
Can be used as a dip for chips, but is best served over chicken enchiladas (see below for another yummy variation)